Kinetic Models of Changes in Astaxanthin, Moisture, and Total Aerobic Microbial in Seasoning Powder from Acetes during Storage at Different Conditions

Abstract

Currently, a limited understanding of how packaging and storage conditions affect product quality is a major factor contributing to the short shelf life of seasoning powder products. To address this problem, the objective of this study was to explore the impact of four types of packaging and different temperature conditions (ranging from 5 to 45°C) during 110 days of storage on product quality, specifically the moisture content, astaxanthin content, and total aerobic microbial count. The packaging materials investigated included aluminum film‐coated polyethylene bags (Al/PE bag), kraft paper‐coated polyethylene bags (PE/kraft paper bag), polyethylene terephthalate (PET bottle), and glass bottles. Kinetic models of degradation astaxanthin, moisture absorption, and aerobic microbial growth were developed. The results indicated that PET bottles were the most effective packaging material to maintain the moisture content and astaxanthin levels. Furthermore, temperatures between 5 and 15°C were found to be optimal for the preservation of astaxanthin content, the stabilization of moisture content, and the inhibition of microbial growth. At the same time, first‐order, Peleg, and Gompertz models are suitable for describing the mechanism of transformation for astaxanthin, moisture, and microbial aerobic growth with a value of R2 > 0.9. These findings provide valuable information for selecting the appropriate packaging and storage conditions that can extend the shelf life of seasoning powder products.